Zov’s Golden Lentil Soup

Recipe By : Zov’s Bistro-Bakery, Tustin
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup golden (or red) lentils* — rinsed well
1/4 cup long-grain rice
8 cups water — divided use
1 1/2 carrots — diced
1 large yellow onion — diced
2 stalks celery — diced
1 tablespoon vegetable oil — up to 2
6 cups vegetable broth
Ground cumin — to taste
Salt — to taste
1 small spri Italian parsley — Optional garnish

*Cook’s notes: Generally, health food markets are good sources for golden or re
d lentils. Ethnic markets that specialize in eastern Mediterranean groceries ar
e another good source. Some supermarkets that specialize in imported foods have
them. Petite crimson lentils also are sold at Cost Plus.

In a large pot or Dutch oven, combine lentils, rice and 4 cups of water. Boil
gently for about 15 minutes. In a skillet, saut‚ carrots, onion and celery in
oi
l for 7 minutes or until onions are transparent; add to lentil mixture, combini
ng well. Add broth, remaining 4 cups of water and seasonings. Bring to a boil,
stirring constantly. Reduce heat and simmer about 20 minutes. Season to taste w
ith salt. Advance preparation: Soup can be prepared 2 days before serving and r
efrigerated, airtight . Reheat slowly, stirring frequently to prevent scorching
.

Serve warm.

Yield: Makes 10-12 servings.

scanned by sooz

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Linguine with Chicken and Eggplant

Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

BROCCOLI-RICE CASSEROLE II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Main dish
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Chopped broccoli OR
1 Bunch fresh broccoli
1 Stick oleo
1 c Cooked rice
Paprika
1/2 cn Cream of chicken soup
1 Onion, chopped
1/2 c Celery, chopped
1 c Chopped mushrooms
1 sm Jar Cheez-Whiz
1/2 cn Cream of Mushroom soup

Saute onion, celery and mushrooms in oleo until
soft. Set aside. Heat soups and Cheez Whiz. Add
rice and broccoli to vegetables. Add soup mixture.
Sprinkle with paprika. Bake at 350 F. for 25 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with parsley paprika. Then top with 1 1/2 cups of crushed corn flakes.
Bake for 1hour at 350.

Variations:
* Use Mrs. Dash instead of salt pepper
* I’ve used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley paprika
* Different cheeses can be used too…I’ve tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes

Popularity: 11% [?]

Salad Nest Appetizers

Recipe By :FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad Nests
24 frozen mini phyllo dough shells
Almond Chicken Filling
2 cups cooked chicken — finely chopped
1/2 cup sliced almonds, toasted — chopped
1/4 cup red onion — finely chopped
3 tablespoons fresh parsley — minced
2 tablespoons capers, rinsed, patted dry — chopped
1/2 cup mayonnaise
toasted sliced almonds — for garnish
Ham Egg Filling
4 ounces smoked ham (about 1 cup) — finely chopped
3 large eggs, hard-cooked, cooled — finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill — finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs sieved egg yolk — for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) — picked over
5 medium red raishes (about 1/4 cup) — finely chopped
1 medium scallion (about 1/4 cup) — finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro — finely chopped
1/2 teaspoon lime peel — freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens — for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough for 24 shells.
Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: PORK AND APPLE SALAD FOR 2
Categories: Salads
Yield: 2 servings

1/4 c Slivered almonds, toasted
1 c Diced cooked pork or chicken
1 sm Red-skinned apple
2 ts Lemon juice
1/2 c Seedless grapes
2 tb Mayonnaise
1/4 ts Soy sauce
1/2 ts Curry powder
Crisp salad greens

Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
until golden or toast in a non-stick saucepan on the stove.

Combine meat and slivered almonds. Core and thinly slice apple and coat
with lemon juice. Add to meat. Stir in the grapes.

Blend mayonnaise with soy and curry, pour over salad. (Optional) Press into
a bowl, cover and chill for 15 min. Turn out on a bed of greens.

Based on Ham Turkey Salad in Cooking for Two … or Just for You
Original
had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and additional
grape clusters. Shared and modified by Elizabeth Rodier

—–

Popularity: 3% [?]

Title: Klipfish (Klipfisk)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Popularity: 7% [?]

Title: Pear-Apple Jam
Categories: Jam/jelly, Canning, Preserves
Yield: 7 half-pints

2 c Finely chopped pears
-(peeled cored)
1 c Finely chopped apples
-(peeled cored)
6 1/2 c Sugar
1/4 ts Ground cinnamon
1/3 c Bottled lemon juice
6 oz Liquid pectin

Yield: About 7 to 8 half-pints

Procedure: Crush apples and pears in a large saucepan and stir in
cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to
a boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water
canner.

Style of Pack: Hot. Jar Size: Half-Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Popularity: 3% [?]

Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

MMMMM

Popularity: 4% [?]

DAUBE DE BOEUFS AUX CHAMPIGNONS ET A L’ORANGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 kg Stewing beef
– into large pieces, each
– about 4 ounces
4 Carrots — peeled and cut
Into rounds
3 md Onions — coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib — thickly sliced
3 Bay leaves
1 tb Thyme — fresh
– OR
1 t Thyme — dried
6 cl Marc de Provence
– or Cognac
7 1/2 dl Red wine — sturdy, such as
– Cotes de Provence
1 tb Olive oil — (1) extra virgine
6 cl Olive oil — (2) extra virgine
1 t Peppercorns — whole black
3 Cloves — whole
3 tb Butter — unsalted
500 g Mushrooms
1 tb Tomato paste
Salt
Pepper
1 Orange — grated zest and
– juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
medium-low heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]